Marinaded Lamb Leg Steaks with Pine Nut, Apricot and Olive Caper Salsa, Whipped Feta, Roasted Veg and Fluffy Flatbreads
This lamb dish is one of my favourite recipes I have created and tested recently. Due to the lamb steaks and spice ingredients, it is a pricier recipe per portion than most of my other posts, however, for a special dinner party dish this is a winner. The spiced marinaded lamb leg steaks are so flavoursome and tender and when combined with the salty, creamy whipped feta, zingy pine nut salsa, sweet roasted veg, juicy roasted tomatoes and fluffy flatbreads, it is a dish full of texture and flavour which feels like a real treat. It is my favourite type of food which can be piled high on a big platter and put in the middle of the table for everyone to help themselves.
(Serves 4 - £5.06 per portion)
First, marinade the lamb steaks. Add 2 tbsps of olive oil, 4 crushed cloves of garlic, the juice of a lemon, 2 stalks of finely chopped rosemary, 1 tsp cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp allspice, 1 tsp smoked paprika, and 1 tsp Aleppo chilli flakes to a bowl. Season, mix well then pour over the steaks, massaging the marinade into the meat. Cover with clingfilm and refrigerate for at least an hour (the longer the better).
Place 400g plum or cherry tomatoes on the vine in a parchment lined baking tray (place their vines in the tray as well). Add a drizzle of oil, 3 finely sliced cloves of garlic, a few strips of lemon peel, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp fennel seeds, 1/2 tsp light brown sugar and some sprigs of thyme. Season, mix well and then roast at 200C fan for 20 mins. After 20 mins, turn the grill to high and grill them for a few mins until they begin to char and blister.
Place a roughly chopped red and yellow pepper on a large parchment lined baking tray with 2 red onions cut into large wedges. Drizzle with oil, season, toss together and roast at 200C fan for 30-35 mins until slightly charred and blackened.
Crumble 200g good-quality feta cheese into a food processor with 60g of ricotta, the zest and juice of a lemon, 1 tsp zaatar and some seasoning. Taste then keep in the fridge until serving.
Toast 30g pine nuts in a dry frying pan before adding a handful of chopped kalamata olives, some chopped apricots and 2 tbsp chopped capers. Fry over a low heat before adding enough EVOO to reach a drizzling consistency. Pour into a bowl and add 1 tsp sumac and some roughly chopped parsley.
Fry 2 sliced courgettes in a little oil over a high heat in a nonstick frying pan until caramelised. Season and set aside.
For the flatbreads, mix 300g self-raising flour, 225g full fat natural yoghurt, 1 tsp nigella seeds, 1 tsp basking powder and 1/2 tsp salt in a bowl. Once the dough has come together, knead for a few minutes before placing back in the bowl and allowing the dough to rest for 15 mins. When you are ready to cook them, heat a DRY frying pan over a very high heat. Roll out the dough into four circles roughly 15-20cm in diameter and fry on each side for a few minutes until puffed up and slightly crispy on the outside. Drizzle with some melted butter and keep warm until ready to serve.
Remove the lamb from the fridge at least 30 mins before you are ready to fry them. Shake off any excess marinade and fry in a little oil over a high heat for 2.5 mins on each side for pink meat (this will depend on the thickness of your steaks). Leave to rest for 10 mins covered in foil before carving.
Spread the whipped feta and ricotta over a large platter before topping with the roasted vegetables, courgettes and tomatoes with all their juices. Top with the sliced steaks and drizzle over the pine nut salsa before sprinkling over some ripped mint leaves. Serve in the middle of the table with the flatbreads on the side and dig in!